Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success. This easy-to-make bread is the ideal base for any sandwich, perfect for your next lunch.
I've also included instructions for making this gluten-free bread in a bread machine for those who prefer to use a bread machine when making gluten-free bread. If you are vegan, I've included instructions, too!
Start your gluten-free baking with this Gluten-Free Yeast-Free Bread, this tangy, easy Gluten-Free Sourdough, and the sweet Gluten-Free Cinnamon Raisin Bread; each recipe has a different taste.
The Gluten-Free Hawaiian Rolls are one you need to add to your list, while the Gluten-Free Rye Bread is so good, too. Which one will you choose next?
Gluten-Free Sandwich Bread Recipe
I posted a gluten-free bread recipe back in early 2015. It was okay, but it wasn't the best gluten-free bread. It had a little bit of a quick bread texture. I also have a gluten-free bread recipe for the bread machine (see further down if you use a gluten-free bread machine).
Just look at the texture of this easy gluten-free bread. It's amazing. The gluten-free loaf featured in this picture could've used a few more minutes in the oven, but I'll discuss that below.
You are going to love this gluten-free, dairy-free bread. I promise.
Please, please read through this post. I share my experience and what worked and didn't when I was reworking this gluten-free bread recipe.
Why You’re Going to Love This Gluten-Free Bread
Tastes so good - Leave the store-bought bread and enjoy real, fresh, homemade bread that tastes delicious.
Great for various diets - You can make this bread dairy-free, and I've also included a vegan option.
Simple And wholesome ingredients - This recipe blends gluten-free flours and natural ingredients. So, no nasties.
Ingredients in Gluten-Free Bread
For The Yeast Proof
Water (95°F-110°F) - The warm water activates the yeast, which is important for the bread to rise.
Sugar or Honey - This acts as food for the yeast, which helps activate it and produces carbon dioxide, which causes the dough to rise.
Active Dry Yeast - The key leavening agent, it ferments the sugars and creates air bubbles that make the GF bread light and fluffy.
For The Bread
White Rice Flour - This ingredient contributes to its structure.
Tapioca Starch - Adds chewiness and helps bind the ingredients, improving the bread's texture.
Potato Starch or Arrowroot Starch - This helps with the bread's moisture and is for that tender crumb.
Millet Flour or Almond Flour - Adds a nutty flavor.
Ground Flaxseed (Flaxseed Meal) - This increases the fiber content and can help bind the dough, similar to gluten.
Xanthan Gum - Replaces gluten's role by providing elasticity and stickiness. This is for the bread's structure.
Baking Powder - An additional leavening agent that helps the bread rise and achieve a light texture.
Salt - This is added for the overall flavor of the bread and regulates yeast activity.
Oil - Adds moisture and richness, contributing to a soft texture and extending the bread's shelf life.
Egg Whites - Provide structure and stability to the bread, helping it to rise and maintain its shape.
Apple Cider Vinegar - Improves the bread's texture and interacts with leavening agents for a better rise.
Equipment Needed for This Gluten-Free Bread
Loaf Pan - A standard-sized loaf pan of 9x5 inches works well.
Stand Mixer with Paddle Attachment - This is for mixing the dough so that the bread has the right texture. You don't need a dough hook for this recipe.
Mixing Bowls - Used for preparing the yeast-proofing mixture and combining the dry ingredients before mixing with wet ingredients.
Thermometer - To measure water temperature for yeast activation, ensuring it's within the optimal range (95°F-110°F).
Rubber Spatula - Useful for scraping down the sides of the bowl during mixing and transferring the dough to the loaf pan.
Plastic Wrap or Damp Cloth - To cover the dough during the rising process to create a warm environment to aid the yeast.
Wire Rack - For cooling the bread after baking, which helps to prevent sogginess and keep the bread's structure.
Serrated Knife - A serrated knife is for slicing the finished bread. It has a saw-like blade that helps to cut through the crust easily without squashing the center of the bread.
If you have any questions about making Gluten-Free Bread, please leave a comment, and we will get back to you as soon as possible.
Additional Gluten-Free Flours to use when making this gluten-free bread
I used my gluten-free flour blend when I first made this gluten-free bread recipe. It works great, but I realized it needed something more.
I tested several different flour blend options before settling on the winner, the one that I think makes the best gluten-free bread. See the recipe card for the gluten-free bread recipe that readers love.
Here are some additional options for making this gluten-free bread recipe. Note that these substitutions will yield slightly different results. If you decide to go with one of these substitutions, you will need to replace all the flours and starches in the recipe with the following (everything else stays the same):
- 2 ½ cups of my gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal (ground flaxseed).
- 2 ½ cups of my flour blend + ½ cup of millet flour + ¼ cup of flaxseed meal. It's an amazing nut-free gluten-free bread.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal.
This gluten-free dairy-free bread recipe was originally developed for the oven, but I have a gluten-free bread machine recipe version below for those who like to use a bread machine.
How To Make Gluten-Free Bread
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- Add oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for 2 minutes. The dough will be thick and sticky. Turn off the mixer and scrape down the sides.
- Using a rubber spatula, add the dough to your prepared loaf pan, filling in the corners of the pan and leveling the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F. Remove the plastic wrap and bake for 60 – 65 minutes. Halfway through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Please see the recipe below for the complete ingredient list and instructions.
Gluten-Free Bread in a Bread Machine
If you prefer to make this gluten-free bread recipe in a bread machine, make sure you have one with a gluten-free setting. I have a Zojirushi bread machine and it makes a beautiful loaf and is my preferred gluten-free bread machine. There are other bread machines, just follow their instructions if they are different.
Check out our list of the Best Gluten-Free Bread Makers on the market today if you're looking to purchase one yourself. (I highly recommend it!)
- Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine. Do not add the yeast here. We are not proofing the yeast, we will add it in later.
- In a large mixing bowl, whisk together all dry ingredients except for the yeast (sugar, flours, flaxseed, xanthan gum, baking powder, and salt) and add to the bread machine pan on top of the wet ingredients, in a mound.
- Make a hole in the center of the top of the dry ingredients that are in the bread machine and add the yeast. Don't let the yeast touch the wet ingredients.
- If your machine has a "rest" setting, cancel it. You don't need it. With the Zojirushi you have to do this before you select any other settings.
- Select the gluten-free bread setting on your machine.
- Close the lid and press "start".
Please let me know if you have any questions about making this gluten-free bread recipe.
Egg-Free Substitution in Gluten-Free Bread
For a gluten-free vegan bread version of this gluten-free bread recipe, you can use chia eggs or Bob's Red Mill Egg Replacer (2 eggs worth).
I've only tested this gluten-free egg-free bread recipe in the oven. I haven't tested the egg-free version in a bread machine.
Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Or use Bob's Red Mill Egg Replacer and mix up 2 eggs worth.
Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, halfway through).
Dairy-free gluten-free bread recipe
I still can't get over how amazing this gluten-free sandwich bread is. It's better than any gluten-free bread I've had, and my family, including my gluten-eating husband, agrees.
This gluten-free bread is also dairy-free. I've tested it with dairy (milk for activating the yeast and butter instead of oil) and I found it to add to the quick bread texture.
If you want this gluten-free bread to have the same texture as deli-style sandwich bread, then you need to use water when activating the yeast, and oil instead of butter.
Trust me. Plus, it's less expensive to use water and oil in gluten-free bread recipes than it is to use milk and butter.
To make this a gluten-free vegan bread, see the instructions above for subbing out the eggs for chia eggs.
Related: Easy Gluten-Free Artisan Bread Recipe
Gum-free gluten-free bread
I use xanthan gum in this gluten-free dairy-free bread recipe. I feel it yields the best results.
Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested it once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum - yes, that reads 3 TABLESPOONS.
Psyllium husk powder is not a 1-to-1 for xanthan gum. Again, I only tested this one time, so I cannot claim that this is the best sub for xanthan gum.
Sure, it worked for me, but I haven't checked to see if it's repeatable with that amount of psyllium husk powder.
Tips for making gluten-free bread
Here are my tips that work with this gluten-free bread recipe. See below for my gluten-free bread machine recipe.
Don't substitute anything in this gluten-free bread recipe unless I specified above that I've tested it. This is important. If you substitute something, I can't guarantee anything, and I can't help you troubleshoot if something doesn't work in your gluten-free bread.
Ingredients at room temperature work best. You can always run your eggs under warm water for a few minutes to keep the temperature up.
Read the recipe instructions and get all the ingredients out before you start.
Use dry active yeast or quick yeast. I use Fleischmann's yeast: it's labeled gluten-free. I've also used Red Star yeast.
If your bread sinks in the middle before it is done baking, you most likely let the yeast proof sit too long before using it, or you let your bread rise too long. You want to put your gluten-free bread in the oven when it rises just above the top of the loaf pan, no longer.
Ensure your water is between 95-110 degrees before adding the yeast. If you don't have a thermometer, I suggest you get one.
Line the loaf pan with parchment paper and then spray it with oil. This will help you remove the loaf from the pan.
Pan size matters. If you use a wider pan, your loaf will be broader and shorter. If you use a narrower pan, your loaf baking time might change.
Again, if you have any questions on how to make gluten-free bread, please leave me a comment below. I've included a video that shows step-by-step how to make gluten-free bread.
Frequently Asked Questions
How long to bake gluten-free bread?
This gluten-free bread recipe works best when baked for 60-65 minutes in the oven or on the gluten-free setting in a bread machine.
See my notes on the gluten-free bread recipe for the bread machine below.
Remember to cover your gluten-free bread with foil halfway through baking so it doesn't over-brown.
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes, even if your thermometer says otherwise.
What size of a pan do I use to make Gluten-Free Bread?
This gluten-free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan, but you'll want to watch the cook time. Also, it won't have the same rise, depending on the size.
You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently, and gluten-free bread loaves typically have a thicker crust when baked in a glass pan.
How to store freshly baked bread
This fresh-baked bread stays soft for 2-3 days after it's been baked. You'll want to let it cool to room temperature before you slice it. We like to store it whole, in a sealed container, or wrap it tightly with cling wrap, and slice it as we need it.
After a day or two, we will freeze any bread that's left.
Can I freeze gluten-free bread?
Yes, you can freeze this gluten-free bread loaf. After it has completely cooled, slice the loaf into equal slices. We like to place a piece of parchment paper in between each slice, so it's easy to pull out of the freezer.
You can either defrost the bread in the microwave or you can let it sit at room temperature until it has thawed.
Why is my gluten-free bread dense?
If you are using a bread machine, does it have a gluten-free setting? This setting is essential because it only does one mix cycle, not two mix cycles, as you get with other settings.
If you don't have the gluten-free setting option, use a quick program with one mixing cycle rather than two when making gluten-free bread. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flour into the cups and then leveling? It would be best if you always spoon and then level. Otherwise, you'll end up with more flour than you want, which will cause the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way, they lose moisture, and when they are mixed with other ingredients, they tend to absorb more of the moisture, and the bread is denser.
Can I Double This Bread Recipe?
Yes, you can double this gluten-free bread recipe. When doing so, use two loaf pans to ensure even baking and consider slightly adjusting the yeast quantity to avoid over-proofing.
Be mindful of the mixer capacity for the increased volume of ingredients, and check for any necessary adjustments in baking time.
However, I recommend you try the recipe first. I usually make two doughs for two loaves as it is easier to handle and yields consistent results.
View our step-by-step instructional video for this recipe on YouTube.
Simple and Easy Gluten-Free Bread Recipe
Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success.
Ingredients
For the yeast proof:
- 1 ¼ cup (10 oz.) water between 95°F-110°F
- 2 tablespoons (25g.) sugar (or honey)
- 2 ¼ teaspoons dry active yeast (a 7g. packets worth)
For the bread:
- 1 cup (145g.) white rice flour
- ¾ cup (85g.) tapioca starch
- ¾ cup (92g.) potato starch (or arrowroot starch)
- ½ cup (60g.) millet flour (or almond flour)
- ¼ cup (25g.) ground flaxseed (flaxseed meal)
- 2 ½ teaspoons (9g.) xanthan gum
- 1 teaspoon (5g.) baking powder
- 1 teaspoon (6g.) salt
- ¼ cup (2 oz.) oil of choice (I used avocado oil)
- 3 egg whites (75g.)
- 1 teaspoon (6g.) apple cider vinegar
Instructions
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Notes
- Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions.
- Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan.
- For the gluten-free bread machine recipe, add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole. See complete instructions just above the recipe.
- Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
- Line the loaf pan with parchment paper and then spray it with oil, this will help you remove the loaf from the pan. Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change.
- Flour blend option: 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal. The 2 ½ cups of Bob's Red Mill 1-to-1 is in place of the rice flour, tapioca, and potatoe. You are swapping the three with Bob's.
- Egg free option: Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).
- Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
-
ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip, 8" Long Probe Instant Read Food Cooking Meat Thermometer for Grilling Smoker BBQ Deep Fry Oil Thermometer
-
Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
-
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
-
Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
-
Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
-
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker & Gluten-Free Accessory Bundle
-
Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
-
Hamilton Beach Digital Electric Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Black and Stainless Steel
-
NileHome Silicone Spatula Set, Rubber Spatula High Heat-Resistant Premium BPA-Free One Piece Seamless Design Cooking Spatulas Utensils Set For Kitchen 4pack(Black)
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Ruth Phillips
I made this. Its by far the best gluten free bread I have ever made. You definitely need Active Dry Yeast as the instant yeast rises too quickly and then drops when you pull it out of the over. I didnt have millet flour so subbed almond flour. I also didnt have potato starch so I subbed arrowroot starch. This is so delicious warm and still delicious the next day. I am loving having fresh bread each day and it works out cheaper than buying bread (between $3-$4 AUD a loaf).
chrystal
Hi Ruth,
I'm glad to hear you love it. Thank you for letting me know.
Best,
Chrystal
Sheri
Hi there, I have a food sensitivity to egg whites. I read that you can substitute 2 egg yolks for 1 whole egg. Do you think this would work?
chrystal
Hi Sheri,
Honestly, I'm not sure. Egg yolks are all fat and they provide a different texture. You could try the chia seed option I included.
Best,
Chrystal
Sheri
OK, thank you!
Dawn
The bread was perfect from oven and it taste exactly like gluten bread.
Denise
What should the consistency be in the bread maker? I'm noticing it's looking wet. More like a cake batter then a bread batter. Is this normal or should I add some flour? Denise
chrystal
The dough should be a little wetter and softer than traditional wheat bread dough.
Best,
Chrystal
Bri
Learning to bake gluten free and understand the particulars - Does the entire loaf have to be sliced after it cools or could I slice as I go? If it does, how come? Or is this only if I freeze it? Thanks!
chrystal
Hi Bri,
I like to slice it when I'm ready to enjoy the slice. I typically freeze the loaf, then thaw and slice but if you only want to thaw one slice at a time, you can slice it and freeze it with parchment paper between each slice.
Best,
Chrystal
Verna Tracy
What can I substitute for the millet flour and the ground flax seed. The millet flour is grainy and not good in bread. If possible, I would like to know a sub for each of these two ingredients. I use the Zoijirushi bread machine that you mentioned. The gluten cycle has two risings (which means two mixings), so I program one of the free cycles for my bread.Comes out great when I use a preblended flour, but most I have come across have ingredients I cannot have.
chrystal
Hi Verna,
The millet flour doesn't show up grainy in this recipe. You can sub out the millet with almond flour, if you like. I don't have a good sub for the flax that I've tested but you can read through the comments and see if any others have subbed it out.
Best,
Chrystal
Kaitlyn
I made this a couple of days ago and oh my WORD this is so much better and cheaper than the expensive store-bought brands, if you can score some yeast. I used brown rice flour for a bit more nutrition, and the arrowroot starch option. I let it proof in my garage (nice and warm!) for an hour. So thankful for this recipe!
chrystal
I'm so glad you like it. Thank you for sharing what you used.
Best,
Chrystal
Leslee
I made this bread a few days ago and I'm wrapped with the results! I did subsitute a few ingredients as I already had some gluten free bread flour.Still needs a bit of fine tuning (on the bakers part lol) but I'm feeling optimistic! thank you
chrystal
I'm so glad you like it. Which flour blend did you use?
Best,
Chrystal
Eva
Bob's Red Mill 1 to 1 already has xanthan gum in it. Do I still add the 2 1/2 tsp since you said it only replaces the 3 flours?
chrystal
Hi Eva,
You don't need to add it.
Best,
Chrystal
Bethany Monday
YOU SAVED ME!!!! I’m more grateful than I can express. I have two boys (4&2yrs) and we are gluten dairy free. But recently discovered a potato intolerance in my 4yr old (whose ever even heard of that!!??) I’m now learning potato everything especially gluten free food (flour mix). Your recipe was the only one I found to work without a GF blend thank you
chrystal
Awe, I'm so glad everyone loves it. Which flour blend did you use?
Best,
Chrystal
Cathryn Emory
I have a food sensitivity to yeast...do you have a recipient for gf bread with no yeast? My bread maker recipe book has quick bread recipes w/o yeast and gf recipes but I’m not sure how the results would be if I just substituted gf flour in the quick bread recipes. What do you think and do you have any other suggestions?
chrystal
Hi Cathryn,
I'm sorry, I don't currently have a recipe for a bread that doesn't use yeast. Have you searched for Gluten Free Sourdough Starter? My friend from Fearless Dining has a recipe. For quick breads, you could probably use one of the recipes in your book and use a blend, but I haven't tested it myself.
Sorry I can't be more help.
Best,
Chrystal
Debbie
I am confused about adding the yeast when using the breadmaker machine version. You say to sprinkled the yeast so I do that without proofing it because that would not be sprinkable. However, that means I'm not adding the additional sugar or water to the recipe. Should those two items go in with the wet ingredients as well? The bread comes out doughy and the flour is in clumps. Thank you!
chrystal
Hi Debbie,
In a bread machine, you add the sugar you would use to proof it to the dry ingredients. You add the wet ingredients you'd use for the proofing in with the other wet ingredients. Then, you make a well in the dry ingredients and add the yeast.
I hope that helps.
Best,
Chrystal
Bob Knazik
I've made your recipe in my bread machine (same one you have) and it turns out great, thanks. But since with the gluten free setting there is no beginning rest period what is the purpose of keeping the yeast separate from the wet ingredients ? As soon as I start the bread machine they are all mixed together anyway.
chrystal
The machine doesn't start right away, in my experience. If you mix the yeast in, it will start activating and growing before the cycle starts, even if just for a few minutes.
Best,
Chrystal
Mona
Thank you for the recipe and all the options. My husband is intolerant to gluten, eggs and yeast and I haven’t been able to find a single recipe which meets all the criteria. Can’t wait to try it out when he gets home after flight restrictions around the world are lifted!! Thank you
Abby
Hi there,
I am wondering if there is a substitute for the rice flour?
Thanks
chrystal
I'm sorry, I don't have one at the moment.
Best,
Chrystal
Lillian
This is the first time I try gluten free bread and it is for my daughter. I have the Zojirushi bread machine BB-Hac10, it is without the gluten free options. Wonder if I can use other mode, like Quick Baking as substitute? I don’t know how to cancel the “rest”. The rest in the Quick Baking is only 3 min. Can I just leave it?
Also, can I use rapid yeast for the baking?
Thank you,
Lillian
chrystal
Hi Lillian,
If you rest cycle is only 3 minutes, you should be fine leaving it. I haven't tried rapid yeast, so I'm not sure how it will turn out. Let me know though!
Best,
Chrystal
Robin
You know what, I was really surprised how well this bread turned out.
My nutritionist recently recommended gluten free, and it has been a big shift in diet for me since. (as well as enjoyable)
There are so many gluten free and vegan recipes online, and you haven't asked for a cent. This is amazing! You are all like little online recipe angels.
The first thing and most hardest habit to change was my bread habits. My bread jumped from $1.60 to $10 for a GF loaf. The supermarket GF one's contain egg white, and I did find a nice bread at the local organic shop, but the texture is alot more crumbly, although it makes delicious salad sandwiches once toasted.
But the other day, whilst making a zucchini loaf, it still turned out like a dessert (as delicious as it was). So you were the first proper gluten free and vegan bread I have attempted to bake. And I feel like it is actually very close to normal bread. It doesn't crumble at all and the goodness that is in it and although I haven't done the figures on it, also affordable too.
Congratulations on your wonderful recipe. I believe I will be making alot more of this in the future.
chrystal
I an so glad you like it. Thank you for taking the time to stop by and leave a detailed note.
Best,
Chrystal
Lynn
I made the recipe using my Zojirushi bread machine, the gluten free setting. On mine, the GF setting has two extra rises with punch down. I kept the settings, the bread was delicious but did not rise much. I just tried the recipe again using a custom setting with one rise for 60 minutes and bake for 60 minutes. The loaf was higher and delicious but it was sticky and very difficult to cut. When you used the GF setting, did you alter any of the cycles? Thanks!
chrystal
Hi Lynn,
When I use my Zojirushi, the only thing I do is select the gluten free cycle and cancel the "rest". What flour blend did you use? Did you make any substitutions? Did you skip the proofing and add your yeast to the center of the dry ingredients?
Best,
Chrystal
Lynn
Yes, I did skip the "rest". I used your flour blend. The only substitution was psyllium husk for the xanthan gum. I added the yeast to the center of the dry ingredients. When I used the custom setting, I used xanthan gum. Would love to perfect the loaf size as it's really delicious! Thanks for you help. Now I just need to find some yeast and try again. Yeast shortage has become the new toilet paper shortage!
chrystal
Can you have xanthan. Maybe try it with xanthan next time and see if that resolved it.
Best,
Chrystal
Christine
Thank youuuu! My first taste of bread in 2 years. Even my husband who’s not gluten intolerant loves it. God-sent recipe
chrystal
You are welcome. I am so glad you both like it.
Best,
Chrystal
Robin Johnson
could i use distilled white vinegar instead of apple cider vinegar?
chrystal
Yes, you can use white vinegar.
Best,
Chrystal
Mark L-A
Simply AMAZING! After baking this today, both my wife and daughter strongly approved. Thank you so much for this terrific recipe.
chrystal
Hi Mark,
I am so glad everyone loves this bread. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Victoria
Can flax eggs be used in place of chia in this recipe?
chrystal
I haven't tried it in this recipe since I use flaxseed meal.
Best,
Chrystal
Kate Brown
Hello there, I have tried this recipe twice and both times baked a really dense brick. I am at high altitude in Colorado (6000ft). Do you know if I have to make high altitude adjustments, and if so, do you know what they are? I love the flavor of the bread and really want to figure this out!
chrystal
Hi Kate,
Let's see if we can help you out. Can you let me know:
- What flour blend option did you use?
- How did you measure your flour?
- Did you make any substitutions?
- Did you bake the loaves in the oven or a bread machine?
Best,
Chrystal
Kate
Hi Chrystal, thank you for responding so quickly! I used the exact flour mixture that you did:
cup (145g.) white rice flour
3/4 cup (85g.) tapioca starch
3/4 cup (92g.) potato starch (or arrowroot starch)
1/2 cup (60g.) millet flour (or almond flour)
1/4 cup (25g.) ground flaxseed (flaxseed meal)
2 1/2 teaspoons (9g.) xanthan gum
1 teaspoon (5g.) baking powder
1 teaspoon (6g.) salt
I shook the flours out of the bag into the measuring cups. I reread your blog and will gently spoon it out next time.
I made no substitutions.
I used my oven.
Do you think I need to try a different flour mixture? Any thoughts would be so greatly appreciated!
Thank you,
Kate
chrystal
Hmmm. It definitely shouldn't be hard. I'm not sure if this makes a difference, but did you use a glass pan or a metal pan? It could also be something with your elevation but I'm stumped at the moment.
Chrystal
Kate Brown
Hello Chrystal, I did use a glass pan. The dough didn’t rise very much though so I think I need to do more experiments with the ingredients.
Thanks!
chrystal
Hi Kate,
It could be the glass pan but I am leaning more towards it not rising. I have never baked at that elevation but usually with higher elevation bread rises 25-50% faster. When you proofed the yeast, did it foam up?
Best,
Chrystal
Marian
Oh my! This is so perfect. Not one to always follow a recipe, I read and followed your tips. I took my flour, eggs and yeast out of the frig and let them come to room temp (I just took them out this morning and then baked in the afternoon). Used a thermometer to test the water for the yeast and used a timer on for it to proof (I didn't realize letting the yeast too long was a bad thing!) Followed someone's comment about letting the loaf rise in the garage (smart) and now I have the most perfectly golden brown loaf of gluten free bread. The hardest part of this is waiting for it to cool so I can enjoy it! Thank you for such words of wisdom! Cheers.
chrystal
Hi Marian,
You are very welcome. I hope you love it as much as we do.
Best,
Chrystal
Tammy
I just made this . Thank you so much for sharing, as I have been searching for a descent G. F. . None of the store ones are ever going enough.
chrystal
I'm so glad you love it. Thank you for letting me know.
Best,
Chrystal
Tammy
Oh my goodness, this bread came out amazing. Thank you so much. I even used wonder yeast to make this bread. EC 1118.! I am so excited.
chrystal
I'm so glad you like it.
Best,
Chrystal
Sheryl McLord
Am venturing into gluten free baking for husbands health...unfortunately he can’t have flax at all. Is there a work around with your recipe. Our last loaf of his favorite gf bread cost us $11.59. Too much! So I am doubly motivated to bake at home! Thanks.
chrystal
Hi Sheryl,
Some of my readers have had luck subbing the flaxseed with equal amounts of almond flour. Spoon the flours and starches into the meausring cup and level. If you try it, please stop back by to let me know what you thought.
Best,
Chrystal
La Verne Duncan
Hi. I know that you are using the regular way of making gluten free bread but my question is about gf mixes from a package....After I let my loaf cool, I cut it in half and freeze one half....It takes about 3-4 days to use up the first half but after I take the other half out of the freezer, it starts to get dry and crumbly within about 2-3 days after it has thawed out.....How can I keep it from drying out so quickly? Thanks for any help you can give me....I do appreciate your information....
chrystal
Hi La Verne,
Most homemade breads tend to dry out and crumble after a few days. You can reheat the slices in the microwave with a damp paper towel and it will soften them back up.
Best,
Chrystal
Becky
Do I let this cool in the pan or on a wire rack?
chrystal
Let it cool in the pan for 15 minutes or so, then run a rubber spatula around the edge, to release it from the pan. Finish cooling on a wire rack.
Best,
Chrystal
Becky
Thank you! Just about to take it out. Looks great so far!!
Vanessa
Hi there
Loaf is currently waiting to enter the oven. Any thoughts on timing if I Have a convection oven? I could just use the regular bake setting. Thanks.
chrystal
Convection is fine.
Best,
Chrystal
Steve
Excellent recipe! By far the fluffiest and most flavorful GF bread we tried, and we tried many. The only sub I made is Sweet White Rice flour instead of regular white. I will increase the salt content next time. Will probably also leave out flax seeds and experiment with lower egg content. Thanks!
chrystal
I'm glad you liked it!
Best,
Chrystal